Preheat oven to 350°F.

Line a 6-cup muffin pan with paper liners and spray each liner with nonstick cooking spray. You can also use a standard 12-cup muffin pan, but you’ll get about 10 to 11 muffins.

Sift (or whisk) together the flour and baking powder in a medium-sized bowl. Set aside.

In a separate large bowl, whisk together the pumpkin, oil, eggs, spice, sugar, baking soda, and salt; whisk until smooth. Add in the flour mixture and continue to whisk until just combined. Do not overmix.

In a small bowl, mix together the sugar and cinnamon.

Divide the batter evenly among the prepared muffin cups, and sprinkle the cinnamon sugar on top of each muffin.

Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Let them stand for 5 minutes before turning them out onto a cooling rack to cool completely.